Provençal chicken with rosemary potatoes

Ingredients for 4 servings:

• 4 chicken thighs
• 12 garlic cloves
• 1 can tomatoes, chopped
• 3 bell peppers, red
• 250 ml vermouth
• 10 stalks of thyme
• 400 ml sweet cream
• 400 ml crème fraîche
• 1,200 g potatoes, small (e.g., triplets)
• 4 sprigs rosemary
• some oil
• ½ tsp salt
• n. B. Pfeffer
• e.g. cayenne pepper
• n. B. Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel the garlic cloves, but leave them whole (I personally recommend reducing the amount, unless, of course, they are thick cloves). Wash and dice the bell peppers. If necessary, remove any fat from the chicken thighs. Season with a little salt, pepper, and paprika and fry in a suitable pan until golden brown. Deglaze with the vermouth, then add the chopped tomatoes, garlic, and diced bell peppers. Simmer for about 30 minutes, then add the thyme, cream, and crème fraîche and simmer for another 20-30 minutes. Meanwhile, wash the potatoes (I never peel them, as the skin is still edible when they are small) and boil them. Drain them before they are fully cooked. Pick off the rosemary needles and briefly sauté them in a pan with a little fat. Add the potatoes and fry them, adding salt at the end. Tip: Alternatively, place the washed but raw potatoes in a roasting pan with the oil and rosemary and cook in a hot oven at 200-225°C (top/bottom heat), turning regularly. I find this a bit more complicated, but it certainly works. Finally, taste the sauce again and adjust the seasoning if necessary. Rice also goes well with this dish. Note: I prefer to use olive oil for this dish because of its flavor, even though you shouldn’t fry it with it. You can also use a neutral vegetable oil or clarified butter.